There’s just something about a steaming bowl of ham and bean soup recipes with dumplings that makes everything feel right in the world, you know? Maybe it’s the way those fluffy dumplings soak up all that smoky broth, or how the beans get all creamy and soft around the edges. This is the kind of recipe that turns leftover ham into pure magic – the kind of meal that’ll have your family hovering around the kitchen asking “is it ready yet?” every five minutes. Perfect for those chilly evenings when you need something that sticks to your ribs!
What You’ll Need
For the Soup:
- 2-3 cups of leftover ham, diced (or use ham hocks if you’re starting from scratch)
- 1 pound dried Great Northern beans (or navy beans work great too)
- 1 ham bone (if you got one – this is flavor gold!)
- 1 large onion, chopped
- 3 carrots, peeled and diced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth (or water in a pinch)
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- A pinch of red pepper flakes if you like a little kick
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons cold butter, cut into small pieces
- 3/4 cup whole milk
- 2 tablespoons fresh parsley, chopped (dried works too)
Getting Started with Those Beans
First things first – those beans need some attention. You got two options here: the overnight soak or the quick soak method. If you’re planning ahead, just cover them beans with cold water and let them sit overnight on the counter. But who always remembers to do that, right?
For the quick soak, put your beans in a big pot, cover with water by about 2 inches, and bring everything to a boil. Let them boil hard for 2 minutes, then turn off the heat and let them sit for an hour. Drain them and you’re good to go – works like a charm every time.
Building That Beautiful Broth
Now here’s where the magic starts happening! In your biggest soup pot (we’re talking Dutch oven territory here), add a little oil over medium heat. Toss in that chopped onion, carrots, and celery – this is what the fancy folks call mirepoix, but I just call it the good stuff. Cook these vegetables until the onion gets all soft and translucent, maybe 5-7 minutes? You’ll know cause your kitchen will smell amazing.
Add in your minced garlic and cook for another minute. Don’t let it burn though – burned garlic is nobody’s friend. Now dump in your drained beans, diced ham, ham bone if you have it, bay leaves, thyme, and those red pepper flakes if you’re feeling adventurous. Pour in that chicken broth and give everything a good stir.
The Long Simmer (Worth Every Minute)
Bring this whole beautiful mess to a boil, then drop it down to a simmer. You want gentle bubbles, not a rolling boil. Cover the pot, but leave it a little bit open so steam can escape – nobody wants their soup boiling over and making a mess all over the stove.
This is gonna need to simmer for about 2 to 2.5 hours. Yeah, I know that seems long, but this ain’t fast food we’re making here. The beans need time to get tender, and that ham bone needs time to give up all its smoky goodness to the broth. Stir it every once in a while, add more broth or water if it’s looking too thick.
If you’re using a slow cooker ham approach, you can throw everything in your crockpot on low for 6-8 hours. Crockpot ham and beans is actually perfect for this recipe if you want to start it in the morning and come home to dinner ready. Just save the dumpling part for the end!
When to Make Those Dumplings
About 30 minutes before you want to eat, it’s dumpling time. This is crucial – you don’t want to make these too early or they’ll get gummy and weird sitting around. Trust me on this.
In a medium bowl, whisk together your flour, baking powder, and salt. Cut in that cold butter using a fork or your fingers until the mixture looks like coarse crumbs. Some people use a pastry cutter, but honestly fingers work just as good. Add in your chopped parsley cause it makes everything prettier and taste better.
Pour in the milk and stir just until everything comes together. Don’t overmix – lumpy is actually what you want here! Overmixed dumplings turn out tough and nobody wants that in their ham dumpling soup.
The Dumpling Drop
Now, taste your soup and adjust the seasoning. Need more salt? Add it. Want more pepper? Go for it. The soup should be flavorful but not too salty because those dumplings will absorb a lot of the broth.
Make sure your soup is at a good simmer – you need those bubbles to cook the dumplings properly. Using two spoons (or one spoon and your finger if nobody’s watching), drop spoonfuls of the dumpling batter right onto the surface of the simmering soup. They don’t need to be perfect – rustic is the look we’re going for!
Try not to overcrowd them because they’re gonna puff up as they cook. You should be able to get about 12-14 dumplings depending on how big you make them. Once they’re all in, cover that pot with a lid – and here’s the important part – DON’T PEEK for 15 minutes. I know it’s tempting, but opening the lid releases the steam and your dumplings won’t cook right.
The Final Stretch
After 15 minutes, you can take a quick peek. Those dumplings should have doubled in size and look all fluffy and beautiful sitting on top of your soup. If you want to test if they’re done, stick a toothpick in the center of one – it should come out clean. If there’s wet batter on it, give them another 3-5 minutes with the lid back on.
While you’re waiting, fish out that ham bone and those bay leaves. The bone probably don’t have much meat left on it, but check anyway – sometimes there’s a few good pieces still clinging on there. Shred any meat you find and toss it back in the soup.
Serving This Bad Boy Up
Ladle that ham and bean soup with those gorgeous dumplings into big bowls. You want to make sure everyone gets at least two dumplings – fights have been started over less! Some people like to drizzle a little extra virgin olive oil on top, others add a sprinkle of fresh parsley. Hot sauce is never a bad idea if you like things spicy.
This soup is even better the next day, but fair warning – those dumplings will absorb a lot of liquid as they sit. You might need to add more broth when you reheat. Some folks actually prefer to make fresh dumplings each time they reheat the soup, but that’s up to you.
Serve it with some crusty bread for dipping, maybe a simple salad on the side, and you got yourself a complete meal. This is serious comfort food territory – the kind of dinner that makes a cold winter night feel cozy instead of miserable.
Storage and Reheating Tips
Leftover ham recipes like this one store beautifully! Keep it in an airtight container in the fridge for up to 4 days. You can even freeze the soup (without dumplings) for up to 3 months. Just thaw it overnight in the fridge and reheat on the stove, making fresh dumplings when you’re ready to eat.
When reheating, do it slowly over medium-low heat, stirring occasionally. Add a splash of broth or water to thin it out if needed – beans love to soak up liquid as they sit.
Final Thoughts
You know what’s funny about ham and bean soup using ham bone? It’s one of those recipes that used to be considered “peasant food” – something you made when you didn’t have much money and needed to stretch ingredients. But nowadays, people pay good money at fancy restaurants for this exact kind of cooking. There’s wisdom in these old recipes that our grandmothers knew all along – the best flavor comes from time, simple ingredients, and not wasting anything. That ham bone most people throw away? It’s literally the secret ingredient that makes this soup taste like it came from a chef’s kitchen. So next time you roast a ham dinner, save that bone like it’s gold, because in soup terms, it basically is.
